Chicken breasts – they vary widely in size so for a family of 4 I tend to use 2-3 chicken breasts and slice them in the ...

The classic Sunday lunch comes in a French fashion with a Dijon coating, that will give a tender and juicy meat! Rinse the chicken, and put it in a cooking pan. Apply mustard on it. Sprinkle with ...

For the Bechamel Sauce, add butter, milk and refined flour in a pan and mix it well. 2. For the chicken preparation, mix mustard and chicken in a bowl and keep aside. 3. Then heat oil in pan. Add ...

This spiced, slow roasted chicken is cooked on the barbecue and served with a smoky homemade mayo and vegetables ... Put the yolks, lemon juice, mustard and a pinch of salt in a blender.

Caesar is always the move. All of that cheesy, umami-rich, lemon flavor translates so well to a meatball! The clean flavor of ...

Then, heat broiler. Place the chicken breasts between two pieces of plastic wrap and pound (with a heavy skillet or meat tenderizer) until 1/4 inch thick. Brush honey-dijon dressing on both sides of ...

Place a mound of mustard greens on each plate and then nestle a crispy chicken thigh on top. Drizzle warm pan sauce over chicken and greens, and serve immediately.

Reserve half of the sauce for basting while baking. Add chicken and turn to coat. Place chicken skin side down in a glass baking dish or baking pan lined with foil and parchment paper. Bake for 20 ...